Catfish Paprikash Ravioli - A Hungarian Dish with an Italian Twist

Traditionally the Hungarian Catfish Paprikash is served with “Túrós Csusza” (pasta with farmers cheese, sour cream and fried bacon). I decided to change this recipe up and make it into an Italian style ravioli dish, using the same ingredients. This is a time-consuming recipe, as you have to make and roll your own pasta, but it's fun to make and definitely worth a try.
/The music is based on a Hungarian folk song, played on Chapman Stick, made by my husband, MrStick© 2016 - (all rights reserved)/

The recipe serves 6-8 people
Ingredients for the Catfish Paprikash:
1,5 lb (70 dkg) Catfish
2 onions
1 clove garlic
1 green pepper
2 tomatoes
2 hot chilies
2-3 tbsp Paprika (preferably Hungarian)
3 tbsp oil
salt, black pepper

1. Chop the onion finely than saute it in 3 tbsp of heated oil until soft
2. Stem the green pepper and remove the seeds. Make a cross-cut on the tomatoes, peel the garlic
3. Cut your catfish into bite-sized pieces
4. Add 3 tbsp Paprika to the softened onion and stir well
5. Add the green pepper, tomatoes, garlic, hot chilies, salt, black pepper. Pour some water over, cover and cook on low heat 10-15 minutes
6. When the time is up and the veggies start to soften, add the catfish, stir well. Add a little salt, some water, cover and cook on medium-low heat about 15 minutes.
7. Check now and then (do not let the fish overcook). When the fish is done, remove it from the sauce. Put it aside and let it cool.
8. Pour some more water over the sauce (if needed), cover and cook until the pepper and tomatoes are almost dissolved.
9. Pick out the chilies and puree the sauce with a hand blender until smooth.

Additional ingredients for the ravioli:
½ lb (20 dkg) smoked bacon
½ lb (20 dkg) farmers cheese (do not use cottage cheese!)
1 cup (2dl) sour cream
chopped parsley

1. Now, get your bacon, cut off the skin and chop it into small cubes
2. Heat a little oil and fry the bacon until golden and crispy then remove from the oil with a slotted spoon
3. Crumble the farmers cheese with a fork
4. Chop your parsley finely

Ingredients for the pasta:
1,1 lb (500gr) flour (tipo 00 if you have it – otherwise use all-purpose flour)
6 large eggs
1 egg yolk
1. In a bowl mix the flour and eggs + extra egg yolk with a fork until smooth
2. Use your fingers/hand to bring everything together
3. Then start to knead your dough on your board (be prepared – it's a hard job!)
4. Knead it at least 10 minutes to develop the gluten in the flour
5. Don't give up! Knead until the pasta is silky and smooth. Cover it with a cling film and let it rest in the fridge for half an hour.
6. Take a large handful of the dough (leave the rest covered in cling film!) and flatten with your hands
7. Set your pasta machine at its wildest setting and roll the pasta through. Dust the pasta sheet with flour and fold in half, and roll out again. Repeat this process at least 5 times.
8. Now you can start making the pasta thinner. Roll your pasta starting with the wildest setting, then step by step turning it down to the narrowest, dusting the pasta with flour occasionaly, until you've got a long, thin pasta sheet.
9. Fold it in half than in half again, turn it 90 degrees and roll it through the wildest setting.
10. Repeat the whole process again, changing the settings step by step before every roll until you've reached the narrowest again. Your pasta is done!!!

Making the raviolis:
1. Get your pasta sheet and cut 3” (8cm) rounds from it with a cutter
2. Place 1 tsp farmers cheese on half of the pasta-circles, put some fried bacon on it, then add one portion of the fish.
3. Cover them with the lightly watered other halves and push together with your fingers
4. Press the edge of the raviolis with a fork
5. Place the raviolis into a large pot of salted boiling water and cook for 4-5 minutes until they begin to float
6. Carefully remove them to a colander with a slotted spoon
7. We are ready to serve!

1. Spoon some sauce onto your plate and place 3-4 raviolis on top, and spoon some more sauce over
2. Add some dollops of sour cream, top with 1-2 tbsp bacon pieces and sprinkle some chopped parsley on top
3. Enjoy your catfish paprikash ravioli with a nice glass of red wine!

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